Japanese Yellowtail Collars (Hamachi Kama)

The collar of the Japanese Yellowtail fish, also known as Buri or Pacific Amberjack, is known to be the best part of the fish and prized for its high fat content. The flesh is taken from just above the gills and below the head so it is always tender, juicy and flavourful. Commonly grilled or pan-fried with a squeeze of lemon or a dipping sauce like ponzu, our Japanese Yellowtail Collars pair exquisitely with a well-chilled bottle of fine sake.

Here is a step-by-step guide to serve our Japanese Yellowtail Collars (Hamachi Kama):

Step 1: Prep

• Defrost the Japanese Yellowtail Collars (Hamachi Kama) by placing in an ice bath for 30 – 60 minutes or leave the frozen collars on the bottom shelf of your fridge overnight until fully thawed
• Pat the collars completely dry with paper towels to ensure the skin gets crispy rather than steaming
• Season the collars the classic Japanese way with only salt to highlight the natural oils (shioyaki)

Step 2: Cook

• Grill the Japanese Yellowtail Collars (Hamachi Kama) if you prefer a smoky char and crispy skin
• Broil by placing the collars 6 inches from the heat for 8 – 10 minutes until the skin blisters 
• Or air-fry at around 204°C for about 10 – 15 minutes for a quick, even crisp

Step 3: Finish

• Use chopsticks to flake the tender meat away from the cartilage including meat tucked into small pockets around the bones 
• Don’t skip the crispy skin which contains much of the flavourful fat
• Squeeze fresh lemon or a side of ponzu sauce to provide the acidity to cut through the rich fat
• Serve with a mound of grated radish (daikon oroshi) to refresh the palate between bites
• Add a dollop of caviar or ikura onto the hot, crispy skin just before serving for an elevated taste
• Pair with chives, crème fraîche or a thin slice of jalapeño for a modern ‘hamachi crudo’-inspired experience

To enjoy some delicious fish collars without the hassle of cooking, visit Enso Izakaya.